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A pan with meatballs and taco ingredients on the side

Tex-Mex meatball tacos

A star rating of 4.2 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Let the kids assemble their own meatball tacos – they're so tasty and sure to become a family favourite. Serve with soured cream, avocado and salsa

  • Freezable (meatballs only)
Nutrition: Per serving


  • 400g beef mince
  • 1 egg
  • 35g sachet fajita spice mix
  • 4 large tomatoes , roughly chopped
  • small bunch coriander , roughly chopped
  • 1 garlic clove , crushed
  • 2 limes , 1 juiced, 1 cut into wedges to serve
  • 2 tbsp olive oil
  • 150ml soured cream
  • 75g grated cheddar or mozzarella
  • 1 avocado
  • 8 taco shells


  • STEP 1

    Mix the mince with the egg, spice mix and some seasoning, then shape into 16 meatballs. Set aside in the fridge to firm up slightly while you make the sides.

  • STEP 2

    Mix the tomatoes, coriander, ½ the garlic and ½ the lime juice in a bowl with 1 tbsp oil, season and set aside. Stir the remaining garlic into the soured cream with a handful of the grated cheese and season. Slice the avocado and squeeze over the remaining lime juice. Bring these, the taco shells and lime wedges to the table.

  • STEP 3

    Heat the remaining oil in a large frying pan. Fry the meatballs over a medium heat for 8-10 mins until evenly browned and cooked through. Sprinkle over the remaining cheese, put a lid on the pan and cook for 1 min until melted, then let everyone help themselves.

Recipe from Good Food magazine, September 2017

Goes well with


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A star rating of 4.2 out of 5.5 ratings

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